CHARLIE PALMER AT THE KNICK

6 TIMES SQUARE, NEW YORK (212) 204-4983

AMBIANCEWhen NYC’s landmark hotel The Knickerbocker reopened in Times Square, it also opened a brand new restaurant, Charlie Palmer at The Knick. Overlooking Broadway on 42nd Street, the restaurant, adorned in glass and marble, flaunts an air of classic luxury in an exclusive venue.

DYNAMITE DISHESChef Palmer, renowned for Aureole and Upper Story—among other restaurants—cooks up American cuisine with a flavor spin on each dish. The braised short rib with butter potatoes and baby vegetables and Scottish salmon, served on forbidden rice, foie and carrot reduction are must-try dishes.

AMBIANCEJonathan Waxman’s original 1980s-era restaurant has been reborn in 1 Hotel Central Park. Whereas the old Jams was furnished for an ‘80s generation, the new space is designed in a Rustic Contemporary style. With an interior made of reclaimed wood and dining chairs lined in sustainable linen fabric, the restaurant is surrounded by two-story windows that are blanketed in ivy.

AMBIANCEInside SIXTY SoHo, Sessanta is inspired by post-war Heyday of Italian culture and coastal Italian cuisine. Diners are transported to what feels like a cozy, Italian home with a touch of glamour in mid-century Italy.

DYNAMITE DISHESChef Jordan Frosolone—former culinary director at Momofuku—accentuates the flavors of Sicily with coastal cuisine. One of the most notable dishes here is the octopus, braised to a perfect crisp, seasoned with turmeric, and served with faro and apricots; along with the fritto misto and grilled orata with fennel, coriander, grilled lemon, and salsa verde.